Chicken Noodle Casserole
Creamy chicken noodle casserole with wide egg noodles, rotisserie chicken, mixed vegetables, and cheddar under a buttery Panko topping.
Equipment
- 9-by-13-inch baking dish Lightly greased.
- Large mixing bowl Leave room to fold in the noodles gently.
- Large pot For cooking the egg noodles.
- Colander Drain the cooked noodles thoroughly.
Ingredients
- 12 oz egg noodles cooked and drained
- 1 rotisserie chicken meat shredded
- 2 10-ounce cans condensed cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- 1/2 onion finely diced
- 2 cups cheddar cheese shredded
- 1 1/2 cups frozen mixed vegetables
- 1 cup Panko bread crumbs
- 1/2 cup butter melted
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together the shredded chicken, condensed soup, mayonnaise, milk, onion, cheddar, and frozen vegetables until evenly combined.
- Gently fold in the cooked egg noodles, then spread the mixture evenly in the prepared baking dish.
- Sprinkle the Panko bread crumbs over the top and drizzle evenly with the melted butter.
- Bake for 30 to 35 minutes, until the casserole is bubbling and the topping is golden brown.
- Let the casserole stand for 5 minutes before serving.
Notes
Cook the noodles just until tender before assembling so they do not become too soft in the oven. Letting the casserole rest briefly after baking also makes it easier to serve.
- Use the cream of chicken soup condensed, without adding the liquid suggested for serving it as soup.
- Use fully cooked chicken and finely dice the onion.
- Check that the center of the filling reaches 165°F. Loosely cover with foil if the topping browns before the center is hot.
- For prep ahead, refrigerate the assembled filling covered for up to a day and add the Panko and butter just before baking. Cold filling may need extra oven time.